Sometimes I grab some mushrooms at the start of the week and really don’t have anything planned to make with them!  This week was that one time that I needed to use them before it was time to throw them out!

Rather than making a pasta dish, a soup came to mind.  Although, the idea of an intense mushroom flavour could be quite unappealing to most, and the colour would automatically turn people off, this soup isn’t too strong due to the addition of some herbs and yeast.

Unfortunately there’s no photo for this soup - I didn’t get a chance to take one but I can guarantee that it’s very delicious!

It’s also quite easy to make - who can be bothered with labour-intensive soups?  I’m all for leaving it to simmer whilst you do other things!

Serves:

• 7 cups

Ingredients:

• 500 grams button mushrooms
• 3 tsp garlic mince
• salt
• cracked pepper
• 2 tsp dijon mustard
• 3 tbs nutritional yeast
• 1 tab porcini stock
• 1/2 tbs paprika
• 1 tsp onion flakes
• handful dried oyster mushrooms
• 1 tsp thyme
• 1 medium potato diced
• 8 cups water

Instructions:

1. Place all the ingredients in a big pot.
2. Simmer for an hour, stirring occasionally.
3. Blend the mushrooms and potato down for a thick soup.
4. Simmer for 30 minutes before serving.